• Korean Journal of Social Welfare
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• v.56 no.4
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• pp.291-316
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• 2004

The purpose of this study is to analyze the contents of child abuse counselling cases on the internet in oder to get useful knowledges to understand child abuse and to search an effective system on the internet for child abuse prevention and treatment. The methodology of this study is based on the quantitative contents analysis, which is useful in transforming qualitative raw data into analyzable quantitative data. Fifty five cases were systematically selected from the internet site of child abuse counselling(www.childabuse.or.kr) and were analyzed by the method of contents analysis. As a result of this study, it was found that there were specific tendencies in the child abuse counselling cases on the internet. Three major issues were reported here. As the first result, the category of clients, the path to find the abusive situation, and the motive and purpose to ask the counselling were presented. Secondly, abusive situations and abusive patterns were analyzed. For the last, the characteristics of sex, age, family pattern and family problem, the emotional characteristics, and the psychological and behavioral characteristics of the abused children and the adult survivors of child abuse were reported. Several suggestions were proposed for the improvement of practice and further research of child abuse prevention and treatment.

• Journal of the East Asian Society of Dietary Life
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• v.23 no.3
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• pp.332-340
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• 2013

The aim of this study was to investigate the quality characteristics of makgeolli that was produced by using different percentages (control, 3%, 5%, 7%, 9% by rice weight) of Angelica gigas Nakai water extracts during fermentation at $25^{\circ}C$ for 7 days. Yeast cell count in makgeolli steadily increased and showed the highest value at day 4 of fermentation, since then, the count decreased consistently. The final alcohol contents were higher than 15% in all samples. Soluble contents and antioxidation activity were significantly increased in percentage as Angelica water extracts increased (p<0.05). As the amount of Angelica water extracts increased, total polyphenol contents increased as well. Soluble contents and total polyphenol contents were increased according to the fermentation period. Total acidity increased up to day 3, but slowly decreased afterwards. However, the pH rapidly decreased by day 3, but then increased steadily. Reducing sugar amount was increased sharply by day 2 of fermentation and then, diminished gradually. Hunter's color value was not significantly different among samples however, they were significantly different between day 2 samples of fermentation and day 3 or more samples (p<0.05). In sensory evaluations, the sample produced using 5% Angelica water extracts received the highest score in herbal flavor, herbal taste, sourness, sweetness, and overall acceptance. Makgeolli using Angelica gigas Nakai water extracts showed excellent characteristics in antioxidative activity and higher total polyphenol content. Makgeolli produced using 5% Angelica water extracts received the highest score in sensory evaluation. Therefore, makgeolli produced using 5% Angelica water extracts was considered to be the most suitable for manufacturing makgeolli.

• Food Quality and Culture
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• v.2 no.1
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• pp.37-42
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• 2008

This research examined the quality characteristics of orange sauce samples prepared with different sugar contents in order to create a standardized recipe.In the foodservice industry, attempts have been made to make superior sauces, often resulting in error. In this study, different sugar contents were examined for orange sauce to determine why varied results occur during its preparation as well as the best methodology for preparing orange sauce. Quality characteristics such as color differences, spreadability, and pH were analyzed, as well as sensory evaluations of taste, texture, color and overall acceptability. The pH values of the orange sauce samples ranged from 3.6 to 3.63 and after the initial simmering of ingredients, the weight reduction rates of the sauces were 88, 75, 64, 63, and 64% for sugar contents of 200, 300, 400, 500, and 600 g respectively. Hunter's color L, a, and b values of the samples changed according to the sugar contents after simmering (1st sauce). The L and b values showed similar patterns, where increasing sugar content resulted in higher values; however, in the 2nd sauce, the pattern was reversed. This indicates that the color of the sauce was affected by sugar caramelization during the reduction process; however, the final color was modified by the additions of mayonnaise and butter as well as by aeration. In the sensory evaluation the sample containing 30% sugar (500 g) had significantly higher acceptability scores (p<0.05) for color, mouth feel, appearance, taste, and overall acceptability. Finally, the optimal ingredient ratios of the standardized orange sauce recipe were determine as: 48% total liquid consisting of orange juice and mandarin and orange fruit; 30% sugar; 10% mayonnaise and 11% butter.

• Journal of Ecology and Environment
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• v.29 no.4
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• pp.389-398
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• 2006

To examine sediment characteristics and find anthropogenic effects on riverine wetland ecosystems, paleoecological study was carried out at Bam islands in Seoul. Three hundred cm deep sediment cores were retrieved and dated with the lamination analysis method until 36 cm depth (1986). Sediments were divided into three zones based on the depth profiles of physico-chemical variables: below 160 cm depth (before 1968), between 160 and 40cm depths and above 40cm depth (after 1986). Physico-chemical characteristics were very variable between 160 and 40cm depths and this indicates unstable sedimentation environment. Even though heavy metal concentrations were relatively low, Cd and As contents have increased continuously. Dry mass accumulation rates during $1968{\sim}1986\;and\;1987{\sim}2003$ were 140 and $21\;kg\;m^{-2}\;yr^{-1}$, respectively. This was related to flooding intensity and duration. Bulk density, water content, loss on ignition, N, C, C/N ratio were very similar to other river delta but Ca, Na and K contents were 2 to 4 times higher than others. Heavy metal contents except Pb were lower or similar to those in other studied marshes in Korea. Heavy metal and Mg contents were correlated with each other and this suggests that the source of heavy metals be parent rock. From $^{13}C$ dating dates of organic materials in sediment, it is suggested that organic matter originated from the watershed and flooding intensity in the watershed might be responsible for the source of sediments. This study provides reference data for the comparison of sediment characteristics at islands in river and for the management of Bam islands.

• The Journal of the Korea Contents Association
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• v.12 no.11
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• pp.358-367
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• 2012

Recently, The development of information and communication technologies is having a very strong effect on the agri-food industry. Especially, agri-food content utilizing social network services such as Facebook and Twitter led to direct communication with consumers stirred into a new distribution channel. The purpose of this paper is to provide way to successful utilization of agri-food contents and improvement of purchase intention. The results of analyzing the relation between the three characteristics of SNS-social presence, conversation and interaction frequency-, consumer satisfaction and purchase intention are summarized as follows. First, characteristics of SNS of social presence and conversation have a positive effect on consumer satisfaction. Second, the interaction frequency does not have positive effect on consumer satisfaction. Finally, the consumer satisfaction has a positive effect on purchase intention.

• Korean Institute of Interior Design Journal
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• v.20 no.3
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• pp.225-232
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• 2011

This study analyzed characteristics of space configuration and exhibition contents in the Neo-classism style museum while carrying out space syntax and visibility graph analysis. Therefore, this research has the purpose to survey the status of existing museum analyze their visual perception space structural characteristics and ultimately utilize their characteristics as basic data in planning out and designing space. As for the research scope, the research selected as research subject 4 Neo-classism style museum in Europe and US that composite set of room to room type and having major space. Research method is that the research analyzed the exhibition space of 4 art museums by using depth-map program which can analyze space with visual graph analysis function and analyzed the visibility among unit areas by each art museum integration and exhibition contents composition. In such analysis method, the research was able to Quantitatively analyze the visual characteristics of exhibition space that induce and adjusts the motion of audience. Visual perception quantitive analysis as in this research will enhance exhibition design by considering the correlation between audience and exhibited items when planning out art museum space to be established later on. Therefore, wien museum integration degree are high because of same openings direction and major space, Also another museums major space integrations are high level degree, and Exhibition area is set of high integration area. So, visitors can perceive exhibition contents easily.

• Korean journal of food and cookery science
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• v.29 no.6
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• pp.777-784
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• 2013

With the development of economy and culture, Korean traditional rice wine, Makgeolli, has been widely consumed with increasing popularity in Korea, China and other Asian countries. In this study, we examined the quality characteristics of red bean Makgeolli: pH, total acidity, alcohol contents, sugar contents, reducing sugar, color, total flavonoid contents, DPPH, microbial properties, sensory evaluation of Makgeolli added with red bean (0, 5, 10 and 15% by rice weight) during fermentation for 7 days. There were no significant differences between samples in acidity, alcohol contents, reducing sugars and yeat cell counts, but total flavonoid contents increased with increasing ratio of red bean(p<0.05). Makgeolli added with 10% red bean showed the highest antioxidation activity, and was not significantly different with Makgeolli without red bean in flavor, sweetness, sourness, bitterness and overall acceptance in sensory evaluation. Therefore, Makgeolli added with 10% red bean was considered to be the most suitable for the manufacturing.

• Journal of Korea Water Resources Association
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• v.33 no.1
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• pp.133-142
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• 2000

Series of tests were carried out to study permeability characteristics of unsaturated soils. The weathered soils taken from Inju, Sungwhan, and Kuri, were selected to have different amount of fine grained soils in order to find a possible correlation between the unsaturated permeability behavior and fine grained soils contents. Measurements of permeability for unsaturated soils were performed with a newly developed apparatus, which modeled after Klute's apparatus(1965a). The apparatus was designed to measure volumetric water content and permeability by applying incremental suction pressure. Permeability and volumetric water content of unsaturated soils generally decreased as density of the soil increased. The relationship between volumetric water content and permeability was not related to the fine grained soils contents because the plots scattered widely. By comparing volumetric water content with permeability, empirical parameters A and B could be determined, which made to be possible to predict unsaturated permeability from soil-moisture characteristics.

• Korean Journal of Health Education and Promotion
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• v.31 no.3
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• pp.51-61
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• 2014

Objectives: The purpose of this study was to identify the effects of job characteristics on smoking, and the mediating effects of job stress between job characteristics and smoking among elderly workers. Methods: This study employed data from the Korean Longitudinal Study of Ageing, and a total of 778 older workers were used for analysis. Current smoking status, job stress, job characteristics including physical job demands, job demands related to contents, working days, regularity of working hour, satisfaction with income, and sociodemographic factors were analyzed. Descriptive analysis, t-tests, chi-square test, multiple linear regression, and logistic regression were used for analysis. Results: Results showed that physical job demands and regularity of working hours were significant predictors of smoking of elderly workers. The higher level of physical job demands and regular working-hour increased the risk of smoking. Also, physical job demands, job demands related job contents, and income satisfaction directly impacted on job stress. However, job stress did not mediate the relationship between job characteristics and smoking. Conclusions: The findings suggest that smoking interventions for older workers should take into account job characteristics. Implications for practice and future study directions are discussed.

• Journal of Korea Game Society
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• v.11 no.6
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• pp.149-158
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• 2011

This study investigated the types and characteristics of arcade games that have marked the beginning of the game industry. Arcade game equipment have been largely evolved from 'mechanical arcade game equipment' to 'electro-mechanical arcade game equipment', and to 'video arcade game equipment' In these evolution processes, arcade games have had unique characteristics distinct from other game platforms. These characteristics included the properties of 'space' and 'time', 'original form of gameplay', 'simple interface' and 'performance feasibility.' The recent stagnation of arcade games was due to the fact that the characteristics of arcade games started to lose their unique characteristics since these were also spread to other platform of games.